Monday, April 13, 2015


Ellen's Parmesan chicken

1/4 cup whole wheat flour
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup Italian seasoned bread crumbs
1/4 cup parmesan cheese

Place all ingredients in a gallon size zip lock bag.
Place 3-4 diced (small pieces) chicken breasts in bag and shake to coat.
Saute in olive oil in pan.

Tuesday, October 01, 2013


tricias fettucine alfredo

1/2 cup butter
1 cup sour cream
grated 8 oz parmesan
leave a little for sprinkling
garlic powder
dried parsley

serve with fettucine. 

serve immediately

Sunday, August 04, 2013


Jacki's stir fry or sauteed tofu

4 parts soy sauce
2 parts sesame oil
1 part vinegar

Monday, July 29, 2013


allan's healthy chocolate chip cookies

Wednesday, March 20, 2013


Jacki's Sweet Potato Stew

Stew Ingredients
2 T olive oil
2 onions, thickly sliced
4 large cloves garlic, chopped
2 14-oz cans diced tomatoes, with juice
2 large sweet potatoes, peeled and cut into 1/2 inch pices
1 can garbanzo beans or other white bean (great northern beans are softer, smaller and have a milder taste)
1 1/2 t dried, crushed rosemary (very important to get crushed rosemary, not the whole pieces)
2 medium zucchini, sliced or diced
1/4 t black pepper
1/2 t salt
1 t Mrs. Dash Tomato Basil Garlic (use another no-salt seasoning if you like, but in my opinion, this is the best)
Stew Directions
Heat olive oil in a large saucepan over medium heat.  Add onion and cook about 5 minutes, until slightly softened.  Add garlic and cook 1 minute.  Mix in stewed tomatoes with juice, sweet potatoes, beans and rosemary.  Bring mixture to a simmer, stirring occasionally.  Cover and cook 5 minutes.  Add zucchini.  Cover and cook until sweet potatoes are tender, about 20 minutes, stirring occasionally.  Stew will be thick.  If desired, add water to reach desired consistency (we don't add water, but we like it thick).  Season to taste with salt, pepper, and Mrs. Dash.
I added a whole carton of chicken broth. 


Jacki's banana bread

Curtis Family Banana Bread (this recipe was Todd's grandfather's)
Wet Ingredients
1/2 cup butter
2 eggs
1 cup sugar (use agave)
Combine wet ingredients; set aside.
Dry Ingredients
1 t salt
1 t soda
2 cups ( I use whole wheat) flour
Other Ingredients
3 bananas, mashed
1/2 cup nuts (optional)
raisins and dates optional
Mix dry ingredients together.  Combine with wet ingredents.  Mash 3 bananas and mix until large lumps are gone and all is moistened.  Add 1/2 cup nuts if desired (we don't use nuts in ours).  Pour into greased bread pan and bake for 90 minutes at 350.  Test with toothpick before removing from the oven.

Thursday, January 24, 2013



Here is the recipe : 1/2 cup fine textured bulgur wheat ( only sold at a middle eastern or arabic food store) 2 generous bunches flat leaf parsley (soaked 5 minutes in cold water, rinsed, leaves picked off the stalks then dried in the salad spinner, then rolled in paper towels to blot excess moisture)(this cleaning can be done up to 2 days ahead, just store rolled up in the paper towels in ziplock bags. 1 bunch fresh mint (treat same as parsley) 1 large ripe beefsteak or heirloom tomato (do not make this unless your tomatoes are ripe and delicious) 3 slender stalks of green onions juice of one large lemon ( have an extra lemon on hand to adjust tartness) 2 or three pinches cayenne pepper 1/4 tsp or more salt to taste 1/4 cup extra virgin olive oil 1 bunch romaine lettuce leaves washed and chilled Rinse bulgur under lukewarm water in a fine mesh strainer for a minute a nd a half. Let drain for 2 minutes or so till it stops dripping. Put it into a bowl and pour over it this liquid mixture(1/3 cup total mixture of half boiling water and half lemon juice)(save remaining lemon juice to add later!) add a generous pinch of salt and mix with a fork. Set aside for 30 minutes. The bulgur will reconstitute and get chewably soft. It does not need cooking. In the food processor, chop the parsley in a few batches till finely chopped, then put in a large bowl. Do the same with the mint. Seed the tomato, then dice. Wash green onions, remove roots, finely mince both white and green parts. Combine tomato, onion, soaked bulgur(when adding this ingredient, I add 3/4 of it and maybe add a little more on finishing the dish) and remaining lemon juice with the parsley and mint in the big bowl. Add cayenne pepper, salt, and olive oil. Mix with a rubber spatula and even crush tomatoes a little to get juices flowing. Taste and add more lemon juice, salt, cayenne, and maybe a little more onion. I like my tabouli with a lemony saltyish flavor. Let sit at room temp for 30 minutes. Serve in the chilled Romaine lettuce leaves. Keeps for one to two days only. ENJOY! This is my favorite food! Goes well with most dishes too! Like Steak! or Hummus!...............LIZ

Tuesday, December 04, 2012


Brenda's cobbler

Here is my recipe for the crisp - for any other fruit, just eye-ball it to see how much looks right. In my plum crisp, i think i used about a pound and a half of fruit. Peach Crisp 4 ripe peaches, peeled, pitted and sliced Place in a glass pie dish. Combine: 1 cup flour minus 2 T 1/3 cup packed brown sugar 4 t granulated sugar 1/4 t cinnamon few pinches of nutmeg Rub in 1/3 cup butter with your fingers. Sprinkle over peaches. Bake at 375F for 40 minutes. If browning too quickly (mine did at 30 min mark), place tin foil loosely over top.

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